3 cups shredded, cooked chicken
8 slices bacon, cooked crisp then crumbled
2 cups dried uncooked elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half and half or milk
1 cup chicken broth
1 can condensed cheddar cheese soup
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or 1 medium onion chopped
1/2 teaspoon salt
1 1/2 cups shredded sharp cheddar cheese
Cook the macaroni in salted water according to the package directions, drain well and set aside.
Meanwhile, in a large pot or dutch oven, melt the butter over medium heat. Add the flour and whisk to combine. Cook 2 to 3 minutes. Slowly add the half and half and broth, whisking constantly. Stir in the cheddar cheese soup, ground mustard, garlic powder, onion powder or onion, and salt. Bring to a boil, then reduce the heat to a simmer. Once thickened, whisk in the cheddar cheese and stir until completely melted. Add in the cooked chicken, chopped bacon, and cooked macaroni. Stir until combined and cook until heated through. Feel free to add more broth, half and half, or even some leftover pasta water if the soup gets too thick. Serve immediately.
Stacey Little - Southern Bite